Dumpling Fever

It seems like I am not over the dumpling fever from last Daring Baker Challenge just yet. Love to post about dumpling again with a bit of leeway for those who find it hard to pleat successfully. Make it simple, let's get a dumpling crimper, shall we? I got this wonderful gadget in a Japanese cooking utensil shop. But for those of you who haven't had one, most probably can find it in Chinatown.

And this dumpling challenge had really got me into the mood of eating dumpling and spreading the skill to my family and friends. Next week I will be flying to Jakarta for my nephew's wedding and will teach my sisters how to make dumplings and on the way back to Bangkok will be stopping by Singapore to teach my close friend SS. She has asked one day leave from work for this purpose. Wow, so exciting!

There is a small adjustment to the recipe to fit using a crimper. As simple and straight forward as the whole process is, I can assure you at the end of the day, you will have a happy smile!



STEAMED SHRIMP DUMPLINGS
Makes 36 pieces

1. Shrimp Filling
Sufficient to fill 46 dumplings

Ingredients:
- Shrimp – peel, devein, chop coarsely > 270 grams (from 480 grams raw shrimps)
- Minced chicken > 280 grams
- Water chestnut – steam, chop > 160 grams
- Spring onion – chop > 3 stalks
- Salt > 5 grams
- Sesame oil > 2 tablespoons
- Corn starch > 20 grams
- Red chilly – chop > 3



Method:
- Combine all ingredients in a big bowl and mix thoroughly.
- Cover and refrigerate until ready to use.

2. Dough
Need a 3.5 inch (9cm) dumpling crimper and a rolling pin.



Ingredients:
- All purpose flour > 250 grams
- Warm water > 140 grams
- Flour for surface
- Vegetable oil to grease plate



Method:
- Place flour in a cake mixer fitted with a dough hook.
- Set to low speed and fold in warm water, one teaspoon at a time.
- By the time the water is completely folded, dough will be completely sticked to the hook.
- Remove from hook and place it on a floured surface.
- Knead for 4 minutes until dough surface is smooth and shape into a ball.
- Cover with an inverted bowl for 15 minutes (dough could be sealed with cling film and refrigerated if it is not used on the same day).
- Uncover and shape dough into a long cylinder by grabbing one side of the dough with one hand and drop the other side fall to gravity. Pull the other side with another hand to make it longer.
- Cut into pieces, each weighs approximately 13 grams. Keep cut dough pieces inside the inverted bowl to avoid becoming dry.



- Press dough piece flat with fingers and slightly press into a circular shape. Put it on a floured surface and roll to flat circle with diameter slightly bigger than 9 inches.
- Dust crimper with a bit of flour. Then spread dough to cover the crimping area. Scoop 1 tablespoon of filling and place at the filling area. Brush a bit of water to the rim of dough. Crimp by bringing two sides of crimper together and press tightly.
- Use fingers to remove excessive dough.
- Open crimper carefully and invert it to detach dumpling from the mould or in some situation, knock crimper to the table top.
- Place dumpling on plate greased with vegetable oil.
- Repeat doing these steps until the whole dough is used.
- Steam.



3. Steaming
- Turn on steamer.
- Put dumplings on a well greased plate and place plate in the steamer.
- Cover and steam for 6 minutes.
- Serve hot.

For other cooking technique and dipping, refer to Daring Cooks' Chinese Dumplings